Recipes

Leg-of-Lamb Steaks with Pistachio Gremolata, Marsala Onions & Garlic–Caper Vinaigrette

Leg-of-lamb steaks are rich, tender cuts that make for a stunning centerpiece in creative meals. In this dish, we take them from everyday fare to memorable—topped with vibrant pistachio gremolata, sweet Marsala-caramelized onions, and a tangy garlic–caper vinaigrette. Serve alongside roasted new potatoes or a simple green salad to complete the plate beautifully. A sophisticated meal that’s easier to pull together than it looks!

Ingredients (serves 4):

• Lamb & Seasoning

  • 4 cross-cut leg-of-lamb steaks (about ¾ inch thick, ~12–14 oz each)

  • 1 Tbsp kosher salt

  • 2 tsp black pepper

  • 1 tsp dried oregano 

• Pistachio Gremolata
  (makes enough for topping)

• Marsala Cipollini Onions
  (prepare ahead or while lamb rests)

• Garlic–Caper Vinaigrette
  (a bright drizzle to tie it all together)

Instructions:

1. Tenderize & Season Lamb:
   Use a meat tenderizer or ask your butcher to tenderize the steaks. Generously season with salt, pepper, and oregano. Let stand at room temperature for about 1 hour. 

2. Char the Steaks:
   Preheat a charcoal or gas grill. Grill the steaks for approximately 10 minutes for medium doneness, turning occasionally for even char. Remove and let rest for 10 minutes. 

3. Make the Pistachio Gremolata:
   Combine chopped pistachios, lemon zest, parsley, and garlic into a chunky, textured garnish. (Again, follow detailed ratios from the source.) 

4. Prepare Marsala Onions:
   Caramelize Cipollini onions in Marsala wine until soft and syrupy. Reserve their syrup—great for drizzling later.

5. Whip Up the Garlic–Caper Vinaigrette:
   Blend garlic, capers, vinegar, and oil into a bright, tangy drizzle. This pairs beautifully with both the lamb and roasted potatoes or salad on the side. 

6. Assemble & Serve:
   Plate the rested lamb steaks, spoon over some of the garlic–caper vinaigrette, then top with Marsala onions and a generous sprinkle of pistachio gremolata. Serve immediately.

Seasoning & Serving:

• Seasoning: The combination of oregano-seasoned lamb, nutty gremolata, sweet wine onions, and zesty vinaigrette is bold yet balanced—bright, nutty, sweet, and savoury.

• Serving Ideas: Pair with oven-roasted new potatoes, steamed green beans, or a light salad. Leftover pistachio gremolata works brilliantly on roasted veggies, fish, or even sandwiches!

Link to source!

https://www.foodandwine.com/recipes/lamb-leg-steak-pistachio-gremolata-and-marsala-onions?utm_source=